Qty:1
  • List Price: $16.95
  • Save: $2.50 (15%)
FREE Shipping on orders over $35.
Only 7 left in stock (more on the way).
Ships from and sold by Amazon.com.
Gift-wrap available.
FREE Shipping on orders over $35.
Condition: Used: Good
Comment: Fast Shipping - Safe and Secure Bubble Mailer!
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

Chef's Secrets Paperback – September 1, 2004


See all 2 formats and editions Hide other formats and editions
Amazon Price New from Used from
Paperback, September 1, 2004
$14.45
$2.63 $0.01
12%20Days%20of%20Deals%20in%20Books


Frequently Bought Together

Chef's Secrets + Tips Cooks Love: Over 500 Tips, Techniques, and Shortcuts That Will Make You a Better Cook!
Price for both: $26.30

Buy the selected items together
NO_CONTENT_IN_FEATURE

Hero Quick Promo
12 Days of Kindle Book Deals
Load your library with Amazon's editors' picks, $2.99 or less each today only. Learn more

Product Details

  • Paperback: 224 pages
  • Publisher: Quirk Books (September 1, 2004)
  • Language: English
  • ISBN-10: 1594740054
  • ISBN-13: 978-1594740053
  • Product Dimensions: 5.5 x 0.8 x 7 inches
  • Shipping Weight: 12.8 ounces (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Best Sellers Rank: #454,391 in Books (See Top 100 in Books)

Editorial Reviews

Review

Tricks of the Trade
Finally, a book that tells you how to tenderize octopus with wine corks! You don't find that useful? I guess you have a better way of tenderizing octopus. For the rest of us, there's Chef's Secrets: Insider Techniques from Today's Culinary Masters (Quirk), by food writer and former caterer Francine Maroukian. Actually, most pages of this pocket-size book are filled with more prosaic, infinitely more helpful tips, like how to fold a burrito, how to roast a chicken perfectly, how to ripen fruit quickly, and how to boost the flavor of pasta. The people dispensing the advice are renowned chefs among them Charlie Palmer, Roxanne Klein, and Norman Van Aken and following each of the kitchen hints is a short Q&A with them. So now we know: The three foods that Scott Conant, chef at Manhattan's L'Impero, will never get bored with are mortadella (a.k.a. bologna), Skippy extra-chunky peanut butter, and sea urchin -O Magazine

About the Author

Francine Maroukian is a freelance writer whose work frequently appears in Town & Country, Esquire, and Travel + Leisure.

More About the Author

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

4.5 out of 5 stars
5 star
6
4 star
4
3 star
1
2 star
0
1 star
0
See all 11 customer reviews
The tips are also laid out in great detail.
B. Marold
I want to cook for down to earth hardworking people and make them some good old homemade comfort food.
William J. Warner III
I love to cook at home and this book has tons of good tips.
jfrost

Most Helpful Customer Reviews

51 of 54 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on December 26, 2004
Format: Paperback Verified Purchase
`Chef's Secrets' is a cleverly edited book by caterer and writer Francine Maroukian, subtitled `Insider Techniques from Today's Culinary Masters' which has much to offer, some old chestnuts, and a few misguided suggestions.

The most important aspect of the book is how much you can take away from it upon a single cover to cover reading. I say this because like similar question and answer books, the text is not well organized for hunting down the answer to a particular question, as all sections are more anecdotal than they are systematic in content. Thus, the greatest advantage is gained by reading the book from cover to cover, from front to back, and absorbing a few new, useful techniques.

In doing this, I found much that was interesting in a `by the way' fashion. The first thing that struck me was the large number of contributors who have graduated from the CIA (Culinary Institute of America) and Johnson and Wales. I believe over half graduated from an American culinary educational program, with these two institutions leading the list. I am certain this is a really major change in the culinary scene over the last 50 years. The second interesting observation was the number of times Wolfgang Puck was mentioned as a model of American culinary innovation and inspiration. This may come as quite a blow to the egos of Jeremiah Tower and the opinions of Jim Villas who tend to minimize Puck's serious contribution to the American culinary scene. That Alice Waters is mentioned once is no surprise. That Wolfgang is mentioned twice, more than any other living chef, is notable. The third interesting observation is the number of people who seem to have apprenticed with either Ducasse or Boulud. These two staging sponsors lead the list by a wide margin.
Read more ›
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
1 of 1 people found the following review helpful By jfrost on November 26, 2011
Format: Paperback Verified Purchase
As a former chef, I was forced to retire from a disability but I still want to learn for my own satisfaction. I love to cook at home and this book has tons of good tips. I really do find it helpful. I wish that I would have found it while I was still working. I would have given me some new ideas.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
Format: Paperback Verified Purchase
This book is okay. would not recommend.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
By C. Harrell on January 10, 2014
Format: Paperback Verified Purchase
I bought this book with the thought that it might have information that I did not know! Actually I am a former Sous Chef with professional kitchen experience and I have found that 90% of this information I already knew! Although I would recommend this book to anyone who likes to cook in the kitchen!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
Format: Paperback Verified Purchase
This book is excellent for the novice to gain some knowledge in the culinary arts but is lacking some vital info but not so much that I don't like It. It doesn't really cover everything that one expects, also some of the secrets are well known techniques and not so much a secret.
Still I'll recommend it to beginners. Should compliment this book with say The Culinary arts book.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
By CA Reviewer on February 4, 2013
Format: Paperback Verified Purchase
I saw this at my dentist office and loved reading about the 'hints and tips' from different chefs. Will be trying their tricks when preparing foods or cleaning my wok the right way.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again